How to Make Favorite Pepper Steak Roll Ups

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Pepper Steak Roll Ups

Before you jump to Pepper Steak Roll Ups recipe, you may want to read this short interesting healthy tips about What Are The Positives Of Consuming Superfoods?.

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We hope you got insight from reading it, now lets go back to pepper steak roll ups recipe. To cook pepper steak roll ups you only need 22 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Pepper Steak Roll Ups:

  1. Prepare of BEEF ROLLS AND SAUCE.
  2. Take of beef top round slices 1/4 inch tnick.
  3. Get of fresh Italian sweet peppers.
  4. Prepare of medium onion, cnopped.
  5. Take of cloves of garlic, .minced.
  6. You need of Italian 4 cheese itaIian blend in one piece.
  7. Get of dry white wine.
  8. Provide of low sodium beef broth.
  9. You need of 14 ounce can diced tomatos with their juices.
  10. Provide of heavy cream.
  11. You need of Italian seasoning spice blend.
  12. Use of black pepper and salt to taste.
  13. Use of hot sauce such as Franks brand.
  14. You need of olive oil.
  15. Take of DREDGING MIXTURE FOR BEEF ROLLS.
  16. Provide of all-purpose flour.
  17. Prepare of romano cheese, grated.
  18. Get of black pepper and salt to taste.
  19. Get of Italian seasoming spice blend.
  20. Get of GARNISH.
  21. Get of fresh chopped parsley.
  22. Provide of grated romano cheese.

Instructions to make Pepper Steak Roll Ups:

  1. ROAST PEPPERS.
  2. Preheat oven to 450 line a baking sheet with foil. Place peppers on baking sheet..
  3. Roast until.tender and brown in spots, turning once about 15 to 20 minutes. Cool enough to handle then remove stems, seeds and any easy to remove skin.
  4. MAKE PEPPER STEAK ROLLS.
  5. Lay beef strips flat on work surface, sprinkle with salt and pepper. Lay a strip of roasted pepper to cover beef.
  6. Cut cheese info lengths to have 1 log sized piece for each beef roll. Lay cheese on one end and roll up and secure worn a toothpick.
  7. Combine all dredging ingredients in a bowl.
  8. Place beef rolls in dredging mixture one by one go lightly coat.
  9. Heat olive oil in a large skillet. Brown rolls on all sides and remove to a plate as done.
  10. After all rolls are browned and removed from skillet add onions and garlic and soften 1 minutes then add the wine and deglaze pan scrapping any browned bits, when wine is almost gone add broth. I then transferred this liquid to a deeper pan, I used a dutch oven.
  11. Add the remaining beef roll and sauce ingredients, mix and bring to a simmer. Add beef rolls, cover and cook on low for about 1 1/2 hours until rolls are very tender but still intact.
  12. Garnish with parsley and grated romano cheese. Serve with pasta, mashed potatoes, rice or crusty bread to soak up the delicious sauce.

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